Recipe - Italian Vegetable Broth (Brodo Di Verdure)

2 teaspoon Olive oil
1 small Onion; peeled and finely
; chopped
One fourth Red pepper; deseeded and cut
; into 1cm ( 1/2
; inch) dice
15 g Unsalted butter; ( 1/2oz)
2 30 g packs rocket
50 g Salami Napoli; finely cut or sliced up
(2oz)
20 g Macaroni; cooked and
; refreshed (3/4oz)
3 lg Size eggs; beaten and
strained
Salt and freshly ground
pepper
1 tablespoon Grated parmesan cheese.

Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped
onion and saute for 45 minutes over a low heat until soft and golden. Add
the minced pepper and continue to cook for a further 45 minutes, until
soft.

Add the butter to the mixture, stir in the rocket leaves and cook for 2
minutes, or until wilted. Pour the mixture into a large bowl and cool for
about 5 minutes.

Add the salami, macaroni and beaten eggs into the bowl and mix well.

Heat the remaining olive oil in a 20cm (8 inch) nonstick frying pan, spoon
the mixture in and cook for 68 minutes.

Preheat the grill to a moderate heat, sprinkle over the parmesan and place
the frying pan under the grill for 2 minutes, or until golden brown.

Remove from the grill, loosen with a palate knife and slide onto a plate,
cheese side up and serve either hot or cold.

Converted by MC_Buster.

NOTES : A traditional Italian style omelette with salami and
vegetables.Suitable to eat hot or cold.

Converted by MM_Buster v2.0l.